Baked Potato Salad

Ingredients

• 4 pounds potatoes , peeled
• 15 slices bacon
• 1 container reduced-fat sour cream , 16 ounce
• 2 cups shredded Cheddar cheese
• 2 tablespoons mayonnaise
• 2 tablespoons dried chives
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Instructions

1. 1

   Gather all ingredients.

2. 2

   Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce the heat to medium-low and simmer until just tender, about 15 minutes. Drain and set aside.

3. 3

   Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.

4. 4

   Dice cooled potatoes and place into a large bowl.

5. 5

   Add sour cream, Cheddar, mayonnaise, chives, salt, and pepper.

6. 6

   Crumble bacon into the bowl and mix until ingredients are well combined. Cover and refrigerate for 8 hours before serving.